curiouser and curiouser.....
what you'll need:
walnuts - pieces, but feel free to chop away if you'd like
salt - course can be fun
coconut oil - melted
preheat oven to 450. ovens vary so gauge appropriately. meanwhile melt 1 (ish) tbs of coconut oil in a sauce pan (unless it's summer than your all set).
in a bowl pour about 1 cup of walnuts, 1-2 tsp of curry, 1 tsp salt, 1-2 tsp cinnamon, 1-2 tsp coriander, maple (meh, probably about 1 tbs) and a dash (ish) of salt, drizzle that coconut oil. yum. truthfully I don't often measure things (stay tuned for a series of Vanessa Does Recipes to have a good giggle at my attempt to follow orders) mix all ingredients together, tasting along the way. the curry should pop quite a bit so add more if you need. walnuts should be coated.
spread walnuts on your baking sheet. then gently send them into the oven. pull them out after about ten minutes and check the status. honestly they brown so fast that if you're like "no prob, I'll fold laundry in between" you'll have billowing smoke in your kitchen in no time. so don't step away. this is important.
bake until golden brown. put on your favorite plate and place in the fridge. yes, they do taste better chilled. if you find that there are not enough spices, no prob. just place the piping hot walnuts back in your bowl and add some more.
no reason to stress over a walnut, you have bigger fish to fry.